Full-time response of starch subjected to microwave heating

The effect of non-ionizing microwave radiation on starch is due to a gelatinization temperature range that changes starch structure and properties. However, the changes in starch upon microwave heating are observable throughout the heating process. We compared the effects on starch heating by microw...

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Detalles Bibliográficos
Autores principales: Fan, Daming, Wang, Liyun, Zhang, Nana, Xiong, Lei, Huang, Luelue, Zhao, Jianxin, Wang, Mingfu, Zhang, Hao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5479818/
https://www.ncbi.nlm.nih.gov/pubmed/28638148
http://dx.doi.org/10.1038/s41598-017-04331-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5479818/
https://www.ncbi.nlm.nih.gov/pubmed/28638148
http://dx.doi.org/10.1038/s41598-017-04331-2

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